Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Baby Vegetable Jumble
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- Level: Easy
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 133
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 15 mg
- Sodium
- 476 mg
- Level: Easy
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 133
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 15 mg
- Sodium
- 476 mg
Ingredients
Directions
- Bring a large pot of water to the boil. Blanch all the vegetables separately, in order of color (like laundry). Refresh each in iced water. Drain.
- In a large skillet, melt the butter. Toss the vegetables together just to warm them through. Season them with salt and pepper and toss with the herbs. Serve.
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